Borscht lean

A few tips for preparing a lean borscht Post borscht is a delicious and light first course. This borsch is good in the summer heat, as it can be eaten a little warm, and in the post it will replace the meat broth. Broth for lean borsch is cooked on beans, which sometimes is not inferior to meat in terms of cooking time, although it all depends on its variety. To reduce the time of cooking beans for lean borsch it can be soaked for the night or a couple of hours before cooking - this will significantly speed up the process. It is also important not to digest the beans - it should become soft, but not "undress", that is not to fall out of the peel (this will not greatly affect the taste, but in the borsch will separately swim the middle and separate peel). We cook the beets for lean borsch too long to boil the red color and not to color all the vegetables. In summer it is better to use fresh tomatoes - to wipe them on grater, and in winter you can take tomato dressing or tomato paste. In a lean borscht it is possible to add canned fish for a navar and a more vivid taste: sprat in tomato or steers in tomato. The proportions of vegetables for lean borsch may vary, but remember, this is still the first dish, not the vegetable stew.

A few tips for preparing a lean borscht Post borscht is a delicious and light first course. This borsch is good in the summer heat, as it can be eaten a little warm, and in the post it will replace the meat broth. Broth for lean borsch is cooked on beans, which sometimes is not inferior to meat in terms of cooking time, although it all depends on its variety. To reduce the time of cooking beans for lean borsch it can be soaked for the night or a couple of hours before cooking - this will significantly speed up the process. It is also important not to digest the beans - it should become soft, but not "undress", that is not to fall out of the peel (this will not greatly affect the taste, but in the borsch will separately swim the middle and separate peel). We cook the beets for lean borsch too long to boil the red color and not to color all the vegetables. In summer it is better to use fresh tomatoes - to wipe them on grater, and in winter you can take tomato dressing or tomato paste. In a lean borscht it is possible to add canned fish for a navar and a more vivid taste: sprat in tomato or steers in tomato. The proportions of vegetables for lean borsch may vary, but remember, this is still the first dish, not the vegetable stew.

Ingredients:

• White beans dry 1 tbsp.
• Onions 1 pc.
• Carrot 1 pc.
• Beets 1 pc.
• White cabbage 200 g
• Potatoes 3 pcs.
• Tomato filling of 1 can
• Sunflower refined sunflower oil 2 tbsp. l.
• Pepper fragrant 5 pcs.
• Bay leaf 1 pc.
• Pepper black ground 0.5 tsp.
• Salt 1 pinch
• Parsley fresh 1 bunch

Instructions

• Step 1 Beans for lean borscht wash and soak in cold water for 1-2 hours.
• Step 2 Transfer the beans into a 4-liter pan, pour cold water and cook over low heat until cooked, adding a pinch of salt.
• Step 3 15-20 minutes after the bean boil, add the beets, cut into strips.
• Step 4 Peel the onion, wash and cut into cubes.
• Step 5 On vegetable oil fry the onion until golden brown.
• Step 6 Cut the cutlery into cubes, carrots rub on a coarse grater.
• Step 7 Cut the cabbage into strips.
• Step 8 When the beans are almost ready, add carrots, potatoes, cabbage, sweet-smelling pepper and bay leaves to the pan - cook for 10 minutes, then add tomato dressing or 2-3 tablespoons of tomato paste - cook for another 20-30 minutes.
• Step 9 Put the sauce in the pan, add salt and pepper to taste, and finely chopped parsley.